Caramelised and Braised Cabbage Wedges

Think cabbage is boring…think again! Transform a savoy cabbage, sometimes called hispi, sweetheart or pointy cabbage, into a super healthy, nutritious and tasty accompaniment to any meal any time of year.

What You’ll need:

1 medium to large savoy or sweetheart cabbage
1 tbsp butter
1 tbsp good quality olive oil
350ml of vegetable or chicken stock, consider chicken bone broth for higher protein
2 cloves of garlic (optional)
1 tsp of cumin seeds
1 tsp of paprika
Half tsp cinnamon
Sea salt and ground pepper to taste

What to do:

1. Set the oven to 180 degrees C.

2. Slice your cabbage of choice into 6-8 wedges, leaving the core intact.

3. Heat the oil and butter plus the salt and pepper in a pan and sear the cabbage on both sides until deeply golden brown, almost charred.

4. Reduce the heat to medium and add the stock, garlic and spices.

5. Cover the pan tightly with foil or a lid and cook for 30 minutes until the cabbage is tender.

6. Remove the foil or lid for the last 5-10 minutes to reduce the stock and further caramelise the sauce.

7. Serve from the pan with a slotted spoon, drizzling the sauce across each wedge.

8. Serve with BBQ, roasts, fish or steak.

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